Hot cooked green noodles or brown rice Pour 3/4 cup of the milk over crumbs and let stand until milk is absorbed.
In a large frying pan over medium heat, cook bacon until crisp; crumble and set aside.
Discard all but 1 tablespoon of the drippings.
To the bread and milk mixture, add the ground beef, egg, salt, pepper, and crumbled bacon.
Mix lightly until blended and form into balls about the size of golf balls.
Saute meatballs in the 1 tablespoon bacon drippings, over medium heat, turning until browned on all sides.
Remove meat from pan and stir in flour and oregano; cook, stirring, until bubbly.
Remove from heat and gradually stir in the remaining 1 1/3 cups milk.
Cook, stirring, until bubbly; return meatballs to pan.
Cover, reduce heat, and simmer, stirring occasionally, about 15 minutes or until meat has lost all pinkness when slashed.
Serve over hot green noodles or brown rice.